Sea Glass Pinot Noir, Well-Chilled and Refreshing
Instructional videos abound on “How To Install a Flagstone Pathway.” They refer to a “little weekend project,” “five easy steps,” or say “it is relatively easy.” Uh-huh…. In reality, there are about FIFTY steps and it is “relatively” hard as heck! My son-in-law Ryan fortunately supplied the know-how and the muscles.
Step 1: Removing the Sod. I removed about one, 6-inch strip. Ryan did the rest.
Step 10: Laying a Layer of Sand. I scooped it all out of the back of the truck. Did I mention a truck? Get your hands on a good one. And, plan on two or three trips to get more sand.
Step 23: Arranging the Stones. First you have to purchase the stones, and then haul them to your pathway, piece by heavy piece. Then it has to be done all over again, because not enough was purchased in the first place. Did I say THREE trips to buy more stone?
Step 37: Rearrange the stones for the tenth time.
Step 42: Level the stones by tapping, lifting, tapping, lifting, stomping, and repeat.
Step 45: Sweep Sand into Cracks. Fill the cracks between the stones with sand. Water the stones to allow the sand to settle. Sweep sand into the cracks again. Water again. Repeat many times.
Step 50: Admire Your Work! After three days of stifling heat, extreme sweating, and occasional cursing, the pathway and fire pit is complete. Celebrate with a refreshing glass of wine!
Oh yes, this is a blog about wine, after all. Ryan’s favorite wine is Pinot Noir, when he is not drinking PBR.
I opened the Sea Glass Pinot Noir which is light bodied but full of ripe cherries, a bit of cinnamon and a nice touch of spice on the finish. This Pinot Noir hails from Santa Barbara County on the south end of California’s Central Coast. Because the mountain ranges and valleys run west-east here, the cooling ocean breezes and fogs find their way into the interior of the county.
Pinot Noir grapes thrive in these conditions and respond with juicy fruit and balancing acidity.
So was it wise to serve a red wine after all the heat and sweating? I popped this Pinot Noir right into the refrigerator! Light bodied reds such as this should be served between 55 and 65 degrees. “Room temperature” is way too hot for this delicate charmer.
I chose the colder end of that range, and the Sea Glass cherry fruit popped with energy! It was so refreshing and still full of flavor.
The Sea Glass Pinot Noir was exactly what our hot, exhausted, but happy bodies needed at the completion of our “little weekend project.”